Learn how to make this keto chocolate frosting recipe to top all of your favorite keto cakes and cupcakes. This frosting is smooth, sweet, chocolatey and irresistible.
You'll want to layer and spread this frosting on Keto Chocolate Cake, Keto Chocolate Cupcakes, and all of your favorite low carb baking recipes.
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WHY YOU'LL LOVE THIS RECIPE
If you've delved into Keto baking and don't yet have a go-to frosting recipe, this is the one that you need.
My keto chocolate frosting is low carb, sugar free, and delicious. Has only 1 net carb per serving.
With just six ingredients, you'll have a bowl of easy keto frosting ready in about 5 minutes, and then you can lick the beaters.
Only clean ingredients are used in our recipe. No palm oil or preservatives found in store bought brands.
This recipe makes enough to frost a double layer cake or 24 cupcakes. It can easily be doubled for larger cakes.
RECIPE INGREDIENTS
Butter - Butter gives bulk and substance to this frosting and the perfect texture for a cake frosting.
Powdered Erythritol - Make sure you use a powdered sweetener to avoid any crunchiness or grittiness to your frosting. Powdered monkfruit sweetener can be used in this recipe as well.
Cocoa Powder - The higher quality your cocoa powder is, the better and more decadent the chocolate flavor will be.
Vanilla Extract - Use a pure vanilla extract and choose a good quality one for the best flavor.
Heavy Whipping Cream - Heavy cream thins out the icing and makes it smooth and silky.
Salt - Just a pinch of salt brings out the sweetness and the chocolate flavor perfectly.
If you have any questions, please leave a comment below and I will get back to you.
STEP BY STEP INSTRUCTIONS
- Beat the butter in a bowl or stand mixture for 2-3 minutes.
- Add the powdered sweetener and cocoa powder in slowly, mixing until combined.
- Add the vanilla, cream and salt.
- Continue beating until light and fluffy. Taste and adjust sweetener, salt, or cream until desired sweetness and consistency is achieved.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
STORAGE & MAKE AHEAD INSTRUCTIONS
Because this keto frosting has butter and heavy cream in it, if you're making it ahead of time, store it in the fridge.
Before you use it to decorate with, let it sit on the counter for a half hour or so and stir to get it back to the right consistency for icing.
You can easily store this low carb frosting in the fridge for up to a week in an air tight container.
If you'd like to keep the frosting longer, store this frosting in the freezer for up to two months. Let thaw before using and mix with a hand mixer for best results.
HOW TO THICKEN OR THIN FROSTING
When you use frosting to decorate a cake or cupcake with a piping bag and tips, you want a certain semi-firm consistency that will keep its shape when you pipe it on, similar to the image above.
Alternately, you might want to use this frosting on cookies or spread out more thinly, and for that you'll want to the frosting to be looser.
If your frosting needs to be thinner, mix in extra cream, one teaspoon at a time until it's right.
Need thicker frosting? Add more cocoa powder and powdered sweetener, a little bit at a time until it holds up the way you want it to.
IS FROSTING KETO?
This chocolate frosting recipe is keto! Most other frostings will not be keto because they are full of sugar.
That's why having this recipe in your back pocket is perfect for keto baking.
There's about 1 gram of net carbs in a ¼ of keto chocolate frosting. The carbs come from the cocoa.
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Did you make this Keto Chocolate Frosting recipe? Please leave a comment below letting me know what you thought.
📖 Recipe
Keto Chocolate Frosting
Equipment
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups powdered erythritol or monkfruit, more as needed
- ¾ cup unsweetened cocoa powder sifted
- 2 teaspoons vanilla extract
- 3 tablespoons heavy whipping cream more as needed
- Pinch salt
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, or using a hand mixer, beat the butter on medium speed until light in color and fluffy, 2-3 minutes.
- Add the powdered sweetener and cocoa powder in slowly, mixing until combined.
- Add the vanilla, cream, and salt, then increase the speed to medium and beat until fluffy, about 2-3 minutes.
- Taste and adjust sweetener and/or cream until your desired consistency and sweetness is achieved.
Notes
- Makes enough for a double layer cake or 24 cupcakes.
- Leave the butter on your counter for 2 hours before mixing for perfect consistency.
- To make a thinner frosting, add additional heavy cream, 1 teaspoon at a time until desired consistency.
ELIZABETH SWYGART
Can this be turned into a peanut
butter- chocolate icing?
Four Score Living
Yes, feel free to mix in a smooth no added sugar PB, you can also replace some of the butter with PB.
Frodosdojo
Are 1 and 2 of the instructions the same or do you do it twice ?
Four Score Living
Thank you for the catch, it's fixed now.